Scallops with Cauliflower and Brown Butter Tahini Sauce | Sous-Vide Magazine

Ingredients

• 8 large dry scallops
• ½ tsp salt
• ¼ tsp white pepper, ground
• 1 Tbsp unsalted butter
• ½ Tbsp fresh truffle, sliced, to garnish
• Chives, chopped, to garnish
• 1 head yellow cauliflower
• ¼ C water
• 7 threads saffron
• 1 head purple cauliflower
• ¼ C beet juice
• 2 tsp salt, divided
• Pinch pepper
• 1 lb unsalted butter
• ½ C heavy cream
• 2 Tbsp tahini
• 1 tsp salt
• 1 Tbsp honey
• 2 lemons, juice and zest
• ½ C extra virgin olive oil